How To Make An ‘American Flag’ Fourth Of July Cake

I’m not much of a baker, I’m much more of a cook. When it
comes to Fourth of July, I love grilling and will happily challenge anyone for
the title Grill Master. However, sometimes events like Fourth of July require
show-stopping desserts, like a layered red, white, and blue flag cake. And that’s
to Betty Crocker, there are step by step guides to create deliciously
impressive-looking cakes to bring to any barbecue or party. Using this recipe
you can easily recreate a dessert that will rival any meat and become the star
of the barbecue.

Heat
oven to 350°F. Grease or spray two 8-inch round pans and place 8-inch round
piece of cooking parchment paper in the bottom of each pan, then grease or spray
parchment paper. In a large bowl, beat red cake layer ingredients with electric
mixer on low speed for 30 seconds before moving to high speed for about 2
minutes or until smooth. Spread into pans. Bake for 29 to 34 minutes, or until cake
top springs back when lightly touched. Let cool for 10 minutes then run a knife
around sides of pans to loosen up cakes. Gently remove the cake from the pans and
transfer to cooling rack, removing parchment paper. Cool completely for 30
minutes. Flatten the cake layers by trimming off rounded tops. Then cut layers
in half horizontally to make 4 thin red layers. In 1 layer, cut a small round
out of center, using 4-inch biscuit cutter. Wrap and freeze the excess for
another use.

To make blue cake layer:

Heat
oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece
cooking parchment paper in bottom of pan. Grease or spray parchment paper. In
medium bowl, beat all blue cake layer ingredients except sprinkles with
electric mixer on low speed 30 seconds, then on high speed about 2 minutes or
until smooth. Fold sprinkles into the batter before spreading into the pan.
Bake for 29 to 34 minutes, or until top springs back when lightly touched. Cool
10 minutes then loosen cake by running a knife around side of pan. Gently
remove cake and move from pan to cooling rack and take off parchment paper.
Cool completely, about 30 minutes. Flatten the cake layer by trimming off
rounded top. Do not cut in half horizontally. Cut small round out of center,
using 4-inch round biscuit cutter. Wrap and freeze remaining 4-inch round for
another use.

To make white cake layer:

Heat
oven to 350°F. Grease or spray 8-inch round pan before placing 8-inch round
piece cooking parchment paper in bottom of pan. Grease or spray parchment
paper. In medium bowl, beat white cake layer ingredients with electric mixer on
high speed for about 2 minutes or until smooth. Spread into pan. Bake 29 to 34
minutes or until top springs back when lightly touched. Cool for 10 minutes.
Then, run knife around side of pan to loosen cake and gently remove, placing
cake layer on cooling rack and remove parchment paper. Let cool completely for about
30 minutes. Flatten the cake layer by trimming off the rounded top. Cut layer
in half horizontally to make 2 thin white layers. In 1 layer, cut a small round
hole out of center, using 4-inch biscuit cutter. Wrap and freeze excess for
another use.

To assemble cake:

Place
1 red cake layer on cake stand or serving platter before spreading 1/3 cup of
frosting on top. Top with 1 white cake layer and spread 1/3 cup of frosting on
top. After, top with second red cake layer and spread 1/3 cup of frosting on
top. Gently place blue layer on top. Carefully spread thin layer of frosting on
cut edge inside of blue cake layer. Carefully insert the white 4-inch cake
round then top with frosting then follow with the red 4-inch cake round. Press
slightly. Frost sides and the top of the cake using remaining frosting. Finish
off with sprinkles. Loosely cover and store in refrigerator.

Expert Tips

Liquid
or gel food coloring will make your cake color come out pastel. In order to
achieve the bright red and blue colors, use paste food coloring.

You
can find paste food coloring at large craft stores.

If
you don’t have 4-inch round biscuit cutters, you can use parchment paper
instead – simply cut out a 4-inch circle and use it for a pattern.

In order to easily cut cake layers horizontally to make two thin layers, make sure to mark each side of the cake using toothpicks and then cut using a long, thin serrated knife.